This salad may not be traditional, but it celebrates the autumnal beets using Spanish ingredients. Manchego cheese and salty roasted Marcona almonds go so well with earthy beets. Oranges start rolling ...

Wrap the beets in aluminum foil, making sure to seal the edges so steam cannot escape. Place the wrapped beets on a large ...

Preheat oven to 400°. If you haven’t already, cut off the beet greens, leaving 1 inch of stem attached to beets, and reserve for another use. In a large baking dish, toss the beets with the olive oil ...

Underappreciated, that's beets. This humble root vegetable is readily available, versatile, and has a deliciously sweet and unique flavor. If you've heard how good for you they are or just want to ...

For more flavor, make sure to spoon some of the extra glaze over the beets once you place them on the plate. It's a good idea to wear disposable gloves when peeling the roasted beets. Serve these with ...

4 large red beets (roasted on a bed of salt for 1 1/2 -2 hours till tender) peeled and sliced in rounds, 4-5 slices each To make candied walnuts: Start by toasting walnuts in a low oven, 325 degrees, ...

Stir in marmalade and orange juice. Stir together well. Add beets and cook on low until the beets are well-glazed, about eight to 10 minutes. Per serving: 103 calories; 1 gram protein; 20 grams ...